![]() ![]() This will ensure the oil remains hot and the chicken fries quicker. For smaller pieces, cook 4-6 pieces of chicken at a time.Add 2 inches of oil into a deep skillet and heat on medium-high.Coat the chicken with the panko breadcrumbs and set aside on a plate.Coat each chicken piece with flour then dip into beaten eggs.Place the cut chicken into bowl and season with the salt and black pepper.Option 2: Slice the chicken breast into thick cutlets lengthwise.This Japanese cutting technique is called Sogigiri.Option 1: Slice each of the chicken breasts diagonally and into small pieces.Place the flour in one bowl, panko bread crumbs into another bowl and set aside.How To Make Japanese Chicken Katsu Recipe (Panko Crispy Chicken)? 2 lb boneless skinless chicken breasts (4 pieces).This Japanese Chicken Katsu is seriously additive, made with chicken breast, panko breadcrumbs and eggs then deep fried to crispy golden perfection and drizzled with tonkatsu sauce….sooo good! Ingredients For Chicken Katsu (Panko Crispy Chicken) : Super crispy and juicy chicken, try our Japanese chicken katsu (Panko Crispy Chicken) with the classic So-su or Tonkatsu Sauce today and taste what crispy chicken is all about. Plus, if I am being honest, my kids are 100 percent more likely to eat it if there are no vegetables.This Japanese Panko Chicken Katsu recipe is ridiculously a crispy chicken cutlet that is easy and quick to prepare at home. I do not include the vegetables in my recipe that I make at home because they are not in the version I get at CoCo’s restaurant. Add roux block to this mixture, cover, and cook on low heat for several minutes until roux is dissolved. Bring to a boil then simmer for 7-10 minutes. Pour a ladle full of curry over both.Īlternative Step 8: Before melting roux block, saute onion in 1 tablespoon of oil, then add potatoes, carrots and water. Cut chicken into strips and place on a bed of rice.Once the curry begins to cool, it will thicken significantly so more water is always OK if you are unsure. Simmer for several minutes until your curry reaches the desired thickness.Melt your roux block in the oil and slowly add in water.You can also remove a tablespoon of oil and place it in a separate pan to make the curry, but I think all the fried bread crumbs left behind in the oil are what really make the best curry. Set aside all but about a tablespoon of oil from the frying pan.Transfer chicken from oil to a platter lined with paper towels to drain and cool.Flip with tongs and cook for another 3-4 minutes. Fry for 3-4 minutes on each side, or until golden brown. Gently place 2-3 pieces of chicken in the hot oil at a time making sure they are not overlapping.Heat enough oil in a frying pan to cover the bottom.Dredge one piece of chicken at a time through flour, then egg, and then Panko bread crumbs, respectively.Place the flour, eggs, and panko individually into three shallow bowls.Rinse chicken, pat dry sprinkle all sides with salt and pepper.Store-bought block of Japanese curry roux, I use Golden Curry Mild (they have different spice levels).Salt and freshly ground black pepper to taste.1 pound thin sliced boneless, skinless chicken breasts or boneless, skinless chicken thighs.This is my version of Fried Chicken Curry Fried Chicken Curry You can substitute pork cutlet or anything else you prefer. I chose to make Katsu Curry, which is a Japanese version of fried chicken cutlet with curry and rice. It is the perfect dish it will leave you feeling full and happy.Įven though I live in Japan and have these ingredients readily available to me, I purposefully shopped at the commissary to ensure that our readers would be able to make this recipe no matter where they live. It is a common dish served at my kids’ Japanese school, and they devour it every time it is served. We seriously eat “curry rice” at least once a week, but sometimes more. So I have done extensive research and tweaked several different recipes in search of the best curry recipe to make at home! It is just not feasible, no matter how hard I try to justify it, to take my family out to CoCo’s ( Curry House CoCo Ichibanya) every night for dinner. From a Kentucky girl’s viewpoint, I can best describe it as the most flavorful, heavenly gravy I’ve ever had poured over fried chicken and rice. I like Indian curry, so I assumed it would be similar but was pleasantly surprised when it turned out to be completely different in flavor and consistency. Seriously, everyone tells you to go there, and you absolutely should! It did not disappoint. I was excited to try this restaurant when we first moved to Japan because I had heard so many great things. CoCo’s is a chain restaurant specializing in Japanese-style curry. If you have ever been stationed in Japan or had a spouse deployed out here, then you probably know about CoCo’s ( Curry House CoCo Ichibanya).
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